Buffalo Cauliflower Bites

I’m always skeptical when a vegan dish borrows the name from something that exists in the non-vegan world. Everyone knows what buffalo wings are – deep-fried chicken wings, coated in butter and hot sauce, and served with blue cheese dressing and sometimes celery. I have to say that these buffalo cauliflower bites completely deliver – so satisfying and flavorful, plus they’re baked and not fried! You can play with the proportions of the sauce ingredients… I chose to make them a little more kid-friendly, substituting BBQ sauce for some of the hot sauce! And the Daiya blue cheese salad dressing adds the necessary tang!

UPDATE: I added another delicious sauce to try as an alternative to the traditional Buffalo hot sauce. See Asian BBQ Sauce recipe below!

Pre-heat oven to 450 degrees
Line baking sheet with parchment paper
Cut one head of cauliflower into florets

Make batter for cauliflower.

¾ c. flour (I used GF blend but any is fine)
¾ c. unsweetened almond milk
1 tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp paprika (optional)

Whisk until smooth.

Pour batter over cauliflower. Toss florets in batter until evenly coated.
Use slotted spoon to place on cookie sheet in single layer.
Bake at 450 for 20 min.

Make sauce while cauliflower is baking.

2 T. vegan margarine, melted
4 T. BBQ sauce
2 T. Crystal hot sauce
2 T. veggie broth or water

Stir until blended.

Remove cauliflower from baking sheet and place in glass or metal bowl.
Pour sauce over cauliflower and toss until
Spoon cauliflower back on baking sheet.

Bake at 450 for an additional 20 min.


Here is also an alternate sauce to try that I’ve made recently… it is sweet and sticky and totally yummy for a sweeter alternative:

Asian BBQ Sauce: (add at the same time as you would Buffalo sauce)
2 T Chinese black bean sauce/paste
2 T soy sauce (or tamarin)
1 T olive oil
1 tsp toasted sesame oil
1 T rice wine vinegar
2 T brown sugar
1 T molasses
1 T Dijon mustard
2 T ketchup
1/4 tsp garlic powder

Serve with Daiya dairy free blue cheese dressing!

Holiday Side Dishes – Brussel Sprouts & Sweet Potatoes

I love to cook big, plant-based dinners around the holidays! I always host our annual Compassionate Feast on Thanksgiving, and I also like to cook a similar meal around Christmas or New Year’s. I like to make lots of delicious side dishes using organic, local veggies! In this post, I’m sharing two of my favorites… Agave-Mustard Roasted Brussel Sprouts and Maple-Cumin Mashed Sweet Potatoes!

Agave-Mustard Roasted Brussel Sprouts:
1 bunch fresh brussel sprouts
2 Tblsp olive oil
2 Tblsp agave nectar (or you can use honey)
1 Tblsp spicy brown mustard
1/2 tsp salt
1/4 tsp garlic powder
Few sprinkles of hot chili flake

hcv_holidaysidedishes-1Pre-heat oven to 375 degrees.
Rinse and trim ends off brussel sprouts (Just keep any leaves that fall off)
Toss with other ingredients.
Spray large baking pan with cooking spray.
Add brussel sprouts in single layer.
Bake for 40 min or so, tossing occasionally, until tender and slightly crispy/carmelized.

Maple-Cumin Mashed Sweet Potatoes:
3 med sweet potatoes
2 Tblsp vegan margarine (I like Earth Balance)
1/2 cup unsweetened almond like (or other plant-based milk)
2 Tblsp maple syrup
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp ground cumin or garam masala

hcv_holidaysidedishes-1-1Peel and chop sweet potatoes and place in boiling salted water.
Cook approx 15 min or so until fork-tender
Drain and add margarine and almond milk.
Mash with hand-masher until desired smoothness.
Stir in maple syrup and spices.




Finished dishes… so yummy!









Here’s what the rest of our Compassionate Feast looked like this year (complete with Tofurky, mushroom gravy, roasted veggies, cornbread stuffing and homemade cranberry sauce!)


Sweet and Tangy Coleslaw

This coleslaw is the perfect combination of tangy and sweet flavors! I love to serve coleslaw as a side dish to almost any meal, especially in the summer. I typically use green cabbage, purple cabbage and carrots in my coleslaw, but you can also add any other raw chopped veggies (e.g. broccoli or cauliflower). I also like the fact that this dressing is not too heavy! (Note: Most supermarkets carry vegan mayonnainse, either in the health food aisle or near the regular mayo. Vegan mayo is usually made with higher quality oils and does not include eggs.)

Approx. 5 cups shredded, chopped or minced cabbage (green or green/purple)
1-2 shredded carrots

Dressing:HCV_CreamyColeslaw - 1 (1)
2/3 cup vegan mayo (I use Follow Your Heart Veganaise)
3 Tblsp apple cider vinegar (or white wine vinegar)
2 Tblsp agave nectar (or maple syrup)
1/2 tsp celery seed
1/2 tsp salt
Any other herbs you like (I use parsley & dill)


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Chop, shred or mince cabbage and carrots. Whisk together dressing ingredients.
Combine cabbage/carrots and dressing well.




Refrigerate and serve chilled! Enjoy!

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Roasted Beet Salad with Tofu “Feta”

This is a simple salad, but very delicious and filling! The sweetness of the roasted beets is offset by the saltiness of the tofu “feta cheese”! I used golden beets in this version, but any type of beet would work, as well as any other roasted veggies. The tofu feta is best after a day or two in the fridge, but can be used after a few hours. The tofu feta is also a delicious addition to other types of salads, such as a Greek salad!

Roasted beets:
3 med beets (red or golden), trimmed and cut
1 Tblsp olive oil
1 tsp balsamic vinegar
1/2 tsp seasoned salt

Green leaf lettuce or any type of salad greens

Tofu feta cheese:
1/2 package (or block) of extra-firm tofu
2 Tblsp olive oil
2 Tblsp red wine vinegar
2 Tblsp lemon juice
2 Tblsp water
1 1/2 tsp salt
1/2 tsp dried basil
1 tsp dried oregano
1/8 tsp black pepper

First, press out as much moisture from the tofu as you can. You can put weights on top of a plate to press it, but I usually don’t have the time or patience. Instead, I slice up the block of tofu in about 8 slices. Then, I take about half the slices at a time and press them together with my hands over the sink or a bowl. Repeat a few times and you can press out much of the moisture. Chop tofu into small, cubed pieces.

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Combine olive oil, vinegar, lemon juice, water and spices in a jar with tight-fitting lid.
Add cubed tofu.
Shake gently and put in fridge.
Let marinate for a few hours or overnight.
(The longer in fridge, the more flavor it will absorb.
It will keep in the fridge for several days.)


HCV_BeetSaladWithFeta - 1Preheat oven to 400 degrees.
Spray baking pan or cookie sheet with cooking spray.
Toss chopped beets in olive oil, balsamic vinegar and salt and spread in pan.
Bake for 40 min or until beets are tender.

Place roasted beets on top of some salad greens.
Top with some marinated tofu “feta”.


The crunch of the lettuce, the sweetness of the beets and the saltiness of the marinated tofu… Delicious!

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Roasted Balsamic Cauliflower

This is my absolute favorite way to prepare cauliflower! It’s super-easy to make, but you have to plan a little in advance since it takes 45 minutes to roast. The end result is worth it though! Beautifully roasted, caramelized cauliflower with tons of flavor! It doesn’t last long in my house 🙂

HCV_RoastedCauliflower - 1


1 head cauliflower
3 Tblsp olive oil
2 Tblsp balsamic vinegar
Spices (Salt, Garlic powder, Onion powder, Dried parsley)




Preheat oven to 400 degreesHCV_RoastedCauliflower - 1 (1)
Cut cauliflower into small florets
Toss in large bowl with rest of the ingredients
Spread in roasting pan (use cooking spray first)
Bake for 45 minutes, tossing occasionally



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Enjoy on its own or as a side dish to any meal!

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